Assistant Executive Chef

UB Campus Dining & Shops Posted: 2026-05-12 Salary Range: $65,000.00 - $75,000.00 / Year Looking to take your Culinary Career to the next level? Working within Campus Dining and Three Pillars Catering, you’ll find tremendous opportunities to grow, both personally and professionally. Assistant Executive Chef Position Summary The Assistant Executive Chef reports to the Executive Chef and works with a culinary team to assist in oversight of the culinary operations within our dining operations. They manage and develop the team of culinary professionals in the operations and are responsible for oversight of all culinary functions in the organization including menu development in the operations assigned. Operations assigned may include residential/retail dining centers, as well as the Three Pillars Catering Department. They work closely and manage the team of culinarians on menu development, bids, contracts, and sourcing of products. Essential Functions Develops and directs culinary staff in contract dining in the following areas: understanding and utilization of recipes, food handling procedures, kitchen safety and sanitation, cooking methods, product taste and presentation, use of equipment, leftover utilization and proper record keeping. Hands‑on training and development of culinary employees. Works with Cook I’s, chef managers, unit assistant managers to verify and update recipes and production records. Maintains the computerized recipe database. Maintains portion control and quality standards in both contract dining and retail operations. Assesses Back of House (BOH) contract dining through observation and develops corrective action plans. Assists with test kitchen operations including preparation and cutting of new products and developing recipes, cycle menus and theme dinners. Assists in development of, and compliance with a comprehensive HACCP and overall CDS quality assurance program. Assists with on‑going dining service customer surveys and focus group sessions. Trains, supervises and evaluates culinary staff in contract dining. Supervises Chef Managers of Contract Dining Operations. Education and Training Associate’s Degree and formal culinary training required. Desired Qualifications Minimum of 2 years experience as chef or other key position in high volume food production operation (university, commissary, hotel, club, or other large institution). Must be familiar with and able to demonstrate a thorough knowledge of HACCP principles and analytical cost control methods. Good computer skills, including Microsoft Office Word, Excel, and PowerPoint. Experience with computer based menu management system preferred. #J-18808-Ljbffr